Healthy Lentil Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Red lentils - 180 g (soak for 4 hours)
02 -
Swiss chard - 1 large bunch
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Onion - 1 large
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Water - 330 ml
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Fresh ginger - 2 cm piece
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Garlic - 1 big clove
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Neutral oil - peanut, sunflower, or canola
08 -
Salt - to taste
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Black pepper - to taste
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Chili flakes - optional, to taste
# Let's Cook:
01 -
Soak the red lentils in plenty of cold water for about 4 hours. They’ll expand and almost double in size.
02 -
Trim a bit off the bottom of the Swiss chard and chop it into small pieces. Peel the onion and dice it into chunks.
03 -
Add the soaked and drained lentils into a blender along with the ginger, garlic, water, and some salt. Blend everything together until it forms a smooth batter.
04 -
Heat 4–5 tablespoons of oil in a non-stick pan. Place the onions evenly in the pan, avoid stirring them right away, and let them caramelize. Then top with chopped Swiss chard pieces.
05 -
Pour some lentil batter on top of the vegetables, spreading it out thinly (less than 5 mm thick). Season with salt, pepper, and chili flakes if you like it spicy.
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Let the pancake set on top before flipping. You can use the lid-flip trick or flip it in the air if you’re feeling confident!
07 -
Cook till both sides are golden brown and crispy. Add a little more oil if needed while cooking. Serve hot with a splash of light soy sauce.
# Tips:
01 -
Vegetarian recipe, packed with protein
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Requires lentils to be soaked beforehand
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Great for a light meal
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Works as a starter or a main course